Pad see ew (wide rice noodles with soy sauce and broccoli)

A Thai-Chinese street noodle dish: wide rice noodles with slightly sweet dark soy sauce, Chinese broccoli and egg, lightly charred over high heat. Not spicy, kid-friendly.

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Method

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1. If using dried noodles, soak in lukewarm water for 30 minutes, then drain. Separate fresh noodles into strands. ⏱ Timer: 30 min
2. Mix the meat with the soy sauce and cornflour. In a small bowl, mix the dark and light soy sauce, the oyster sauce and the sugar.
3. Heat half the oil in a wok over high heat, fry the garlic, then add the meat and cook for 2-3 minutes until cooked through. ⏱ Timer: 2 min
4. Add the broccoli stems, then a minute later the florets, 2 tbsp water, and toss for 1-2 minutes until crisp-tender. Push to one side of the wok. ⏱ Timer: 1 min
5. Crack the eggs into the empty space, scramble lightly, and once set, toss together with everything else.
6. Add the remaining oil and the noodles, pour over the sauce, and let the noodles sit against the wok for 30 seconds over high heat so they catch slightly, then toss. Repeat this 2-3 times.
7. Sprinkle with white pepper and serve hot. Serve rice vinegar and chilli flakes alongside for seasoning.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The smoky "wok flavour" comes from letting the noodles catch a little; don't stir constantly.
• Fresh wide rice noodles are sold in the fridge section of Asian grocers; warm to room temperature before use so they don't break.
• Broccolini or pak choi work well instead of Chinese broccoli.

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